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On the Bayou

Born and raised quite literally on the bayou in South Louisiana, Kevin Ruttley and his family are serving the same recipes with the same kinds of ingredients that they've been cooking and eating all their lives.

Atlanta might have its fair share of eateries that lay claim to being the authentic Cajun and Creole restaurant, but the ones who actually know their way around a softshell crab? Well, let's just say there aren't too many of 'em. But one thing's for sure: the imitators could certainly learn a thing or two from the folks at On The Bayou. Born and raised quite literally on the bayou in South Louisiana, Kevin Ruttley and his family are serving the same recipes with the same kinds of ingredients that they've been cooking and eating all their lives. That means no puny frozen shrimp from Thailand or thick, heavy Italian loafs masquerading as po'boy bread.

Few things will make a hungry Louisianian's ears perk up like the mention of a true po'boy made with the much-revered Leidenheimer bread. On The Bayou wouldn't do it any other way. With a pantry full of that fresh New Orleans bread and seafood straight out of the Gulf, the kitchen here is doing Creole and Cajun food the way it's supposed to be done and staying true to its roots, from the homemade roux all the way up to the Abita beer. Even the patio, decked out with hanging ferns and finished with wrought-iron by Kevin himself, feels a little reminiscent of Cafe du Monde, and it's the perfect spot to spend an evening trying out the refined dinner recipes the kitchen has been perfecting. So between the Leidenheimer and the sweet music of Louisiana accents back in the kitchen, we'd say On The Bayou is among the few and the proud who can call themselves legit. And if you don't believe us, just take a big ol' bite out of that shrimp po'boy and get back to us.